Home Canned or Stove Top Black Bean Soup
Warm, hearty, and packed with flavor, this Home Canned or Stove Top Black Bean Soup is the ultimate comfort food for any season. Made with tender black beans, aromatic vegetables, and a medley of earthy spices like cumin and smoked paprika, this wholesome recipe brings bold Tex-Mex flair to your table. Whether you’re using canned beans for convenience or freshly cooked beans for a homemade touch, this soup is easy to prepare and ready in under an hour. A splash of fresh lime juice adds a zesty brightness, while optional garnishes like creamy sour cream and vibrant cilantro elevate each bowl. Perfect as a satisfying main course or a cozy starter, this vegetarian black bean soup is a one-pot wonder that everyone will love.
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Recipe Information
Ingredients
- 4 cups (cooked or canned, drained and rinsed) black beans
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 bay leaf
- 1 lime, juiced
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 2 tablespoons sour cream or plain yogurt (optional garnish)
Instructions
If using dried black beans, soak 1.5 cups of beans overnight in water, rinse well, then cook until tender. Skip this step if using canned beans.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in garlic, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally.
Add the cumin, smoked paprika, and oregano. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and add the black beans. Stir well to combine.
Toss in the bay leaf and bring the soup to a boil.
Reduce heat to a simmer, cover, and let cook for 20 minutes to allow the flavors to develop.
Remove the bay leaf. Using an immersion blender, partially blend the soup to thicken the consistency while leaving some black beans whole. If you don’t have an immersion blender, transfer a portion of the soup to a regular blender, blend, and return it to the pot.
Stir in lime juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with chopped cilantro and a dollop of sour cream or plain yogurt if desired.
Serve hot and enjoy your hearty Black Bean Soup!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7052 mg | 307% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 31.9 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
